Middle Eastern- Spiced spinach and lentil soup with garlic yogurt…

 

Ingredients:

  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 1 large carrot finely chopped
  • 3 crushed garlic cloves
  • 1 tsp chili flakes
  • 2 tsp ground cumin seeds
  • 2 tsp sweet paprik
  • 1 tbsp tomato puree
  • 1 cup red lentils
  • 6 ½ cups vegetable stock
  • 3 vined ripened tomatoes chopped
  • 16 oz. spinach chopped
  • 1 lemon cut into wedges

For the Garlic Yogurt:

  • 3 oz. natural Greek yogurt
  • 2 small garlic cloves crushed
  • 1 tbsp. olive oil

Directions:

Soup:

  • Heat oil in a large pan, then add, onion, carrots, garlic, chili flakes, some salt and pepper. Stir, cover, cook for 7-8 minutes until soft and lightly golden.
  • Uncover pan, add cumin, paprika. Stir a few seconds, add puree. Add lentils and stock, bring to a boil, cover, and simmer for 20 minutes, stirring occasionally.
  • Meanwhile, mix all ingredients for garlic sauce, add salt and chill.
  • Add diced tomatoes to soup and simmer for 5 minutes, add salt and pepper to taste.
  • Bunch up the spinach leaves and slice them thin (fine shreds). Stir into soup until wilted.
  • Serve with yogurt sauce on top. Sprinkle paprika on top
  • Serve with a lemon slice

Courtesy of Anarosa Nazario